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Karine CANON: Director, Institut Supérieur de l'Alimentation – Training Department Board, Société Scientifique d'Hygiène Alimentaire (SSHA/ISA)
INTRODUCTION
HACCP and traceability have now become two of the food industry's must-have tools. It was therefore important to present them together in this dossier dedicated to traceability, as they clearly complement each other in food safety management.
The aim of this dossier is therefore to highlight these complementarities, while recalling the specific features and particular objectives of each of the two systems.
This text is divided into three main parts, each of which presents :
European regulations on traceability and HACCP for agri-food businesses;
the specifics of an HACCP system: its principles, motivations and main stages of application;
the relationship between the HACCP system and the traceability system (example of a central kitchen in a mass catering operation).
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HACCP and traceability in the food industry: how they complement each other
European regulatory requirements for traceability and HACCP
References
- (1) - - Règlement du parlement européen et du conseil du 28 janvier 2002 établissant les principes généraux et les prescriptions générales de la législation alimentaire, instituant l'Autorité Européenne de Sécurité des Aliments et fixant des procédures relatives à la sécurité des denrées alimentaires.
- (2)...
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